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Rack of lamb made easy for Easter

27.3.2018

Translation: machine translated

It can be something special at Easter. How about a simple but tasty rack of lamb with carrots and spring potatoes this year? "The Club" has cooked a super-simple recipe for you to make sure the rack of lamb is a success.

"The Club" are two young Swiss people who share recipes on their cookery platform www.theclub.ch that are easy to recreate. They have created a simple Easter lamb recipe for us, which you can also cook as a layman
.

Shopping list for two people

300 g carrots
350 g spring potatoes
1 clove of garlic
1 sprig of rosemary
4 sprigs of thyme
400g rack of lamb
80g butter
40 g breadcrumbs
2 tbsp olive oil
1 tbsp maple syrup
Salt
pepper

Recipe

Duration: 75 minutes

Wash the potatoes, pre-cook in water for 10 minutes, drain and set aside
Remove any excess fat from the rack of lamb and clean the bones. Salt well and fry in a frying pan with 1 tbsp olive oil. When the second side is cooked, add a crushed clove of garlic and two sprigs of thyme. Season the rack of lamb on a rack with pepper and then cook at 80°C to a core temperature of 60°C
Peel the carrots and cut into coarse strips, marinate with salt, pepper and maple syrup and place in the oven with the rack of lamb
Mix the butter, breadcrumbs, chopped thyme and rosemary, salt and pepper well and chill in cling film
Fry the potatoes in 1 tbsp olive oil until golden brown and season with salt and pepper. Chop a little rosemary and add
Remove the perfectly cooked rack of lamb from the oven and set the oven with the carrots to 200°C top heat. Roll out the breadcrumb and butter mixture thinly and spread evenly over the rack of lamb, then bake on the top shelf of the oven until the crust is golden brown
Let the rack of lamb rest briefly, cut into individual chops and serve with the seasoned carrots and potatoes